Cinnamon-rum syrup
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Light-colored corn syrup |
| 1 | teaspoon | Ground cinnamon |
| 2 | teaspoons | Rum OR |
| 1 | teaspoon | Rum extract |
| 1 | teaspoon | Lemon juice |
Directions
Place corn syrup in a small saucepan, and cook over low heat until thoroughly heated. Add remaining ingredients; stir well. Serve warm over pancakes. Yield: ¾ c (serving size: 4 ts) Note: Rum or extract may be omitted, if desired.
CALORIES 83 (0% from fat); PROTEIN 0g; FAT 0g; CARB 20.2g; FIBER 0.1g; CHOL 0mg; IRON 0.1mg; SODIUM 33mg; CALC 3mg Source: Cooking Light, November 1995, "The Coolest Hot Cakes Ever" The taste of rum was too pervasive in the syrup, since neither Neil nor I like rum. I will either cut it in half, or eliminate it altogether next time I try this. I would definitely like to try it again (or some variant of it) in the future.
* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers! Posted by LISA on 10-17-95
Posted to MC-Recipe Digest V1 #709 by Lisa Clarke <lisa@...> on Aug 1, 97